Cooking apparatus



June 28, 1932. H. M, FncTjrL-jRSQNV 1,864,928

COOKING PPARATUS Filed June 7, 1930 2 Sheets-Sheet l Heng Paferflmz June 28, 1932. M PATTERSON 1,864,928

COOKING APPARATUS Filed June 7. 1950 2 Sheets-Sheet 2 ggg Henry lzzef'sorz @wf/5MM Patented June 28, 1932 i HENRYY MILLER PATTERSON, OF RICHMOND, VIRGINIA COOKING APPARATUS Application filed June 7, 1930, Serial No. 459,729.

This invention relates to improvements in cooking apparatus; and more particularly to the type of range adapted to burn wood or coal, although other types of fuel may be used without departing from the invention.

The prime object is to so arrange the various units making up the stove as to utilize maximum heating eiiiciency, and at the same time, secure the amount of heat required for lo the various units'in the natural course of circulation, so that the unit requiring the most heat will be closest tothe source of heat,

and those requiring less heat will be remote,

not only from the source of heat, but from the i5 cycle of circulation, bearing n mind the phenomenon that warmed air rises.

Heretofore ranges having broilers, baking ovens and warmers. have either required a j plurality of heating units to heat the various 2o units or have so arranged the various units to be heated as to obtain a very sluggish and ineiiicient cycle o1:l circulation.

Another object is to provide means for Vconcentrating on certain of the units to be heated, whereby the other units will be cut out of the cycle of circulation.

Still another object is to utilize a single source of heat for heating a plurality of units, the unit being so arranged that the 55o warm air is never forced downwardly until the Vend of the cycle is completed.

Other objects will be disclosed in the specification and claims forming part of this apy plication. Y f In the drawings:

Figure 1 is a perspective oi the range;

Figure 2 is a section taken on line 2 2 of Figure 3;

Figure 3 is a section taken on line 3 3 of Figure 2 one end of said range 7. Immediately adjacent, and on the same level with the ire boX 8, is a broiling oven 9, Above the fire box 8 and broiler 9, is the cooking surface 10 of the range 7, in which is formed openings 11 in which are set lids 12. Between the cooking surface 10 and the fire boXS and broiling oven 9 is formed a passage 13. Y

A baffle plate 14 is positioned in the passage 13 extending lengthwise of said passage, said 60 baile being composed of upper and lower plates 15 and 16, respectively, with insulating material 16, such as asbestos, between the plates 15 and 16. The baille plate 14 thus divides the passage 13 forming an upper pas` 65 sage 18 and a lower passage 19. In front of the upper and lower passages 18 and 19 and between said passages and the fire boX 8, are positioned dampers 2O and 21 to control the passage of heat from the fire boX 8 through 7G the respective passages 18 and 19. Within the broiler oven 9 are removable trays A22 of the usual construction. Immediately adjacent the broiling` oven 9 is located a warming oven or substantially the same height as the broiling oven, the top surface 24 of the warming oven 23 being a continuation of the top surface 25 of the broiling oven 9. Immediately above the warming oven 23 and to one side of said broiling oven 9 is formed a baking 80 oven 26. A passage 27, which is a continuation of the passage 13, is formed between the warming oven 23 and the baking -oven 26 and extends around the side 28 and over the top 29, and down the opposite side 30, where it 35 strikes a baille 31 and is directed by said baffle out through a Hue 32. Below the baille 31 the passage 27 continues to join the passage 13. Where the passage 13 emerges from between the cooking vsurface 10 and the broiling 90 oven9, a damper 33 is positioned so as to connect the passage 13 direct with the iue 32, or upon being rotated, to cut off a passage 34 leading directly to the flue 32 and to connect directlyV with the passage 27.

Thedamper 33 has a short heavy portion 35, which, when rotated, will close the pas sage 34'and a long slender blade 36 which serves to close the passage 27 when rotated to that position. The heavy portion 35 serves the respective units. For instance, it is genas a counterweight and facilitates the operation.

A Warming shelf 37 is mounted directly above the cooking surface l0, and has on its under side immediately adjacent the back 38 of the range 7 a plurality of openings 39 in the form of a grille 40. A damper 4l is mounted in the flue 32 so as to control the draft. This damper is of the usual construction.

As actually operated, due to the fact that the broiling oven is adjacent the fire box, and the side Wall of the broiler forms the side wall of the fire box, heat from the lire boX will be transmitted directly to the broiler through the common side wall. This gives very intense heat at the top of the broiler which is the ideal place for the heat to originate, as most broiling is done from the top. In addition, if it is desired to utilize the broiler, the damper 2O may be turned to shut off the passage 13, and the damper 2l turned to open the passage 19 so that the heat from the lire box will flow directly over the top of the broiler. In case it is desired to concentrate the heat against the upper cooking surface, the damper 21 will be turned to close the passage 19, and the damper 20 opened to allow the heat to pass through the passage 1S, thus bringing the heat directly in Contact with the cooking surface.

In case both the broiler and the cooking` surface is desired to be utilized, dampers 2O and 21 may both be turned to open position which. will divide the heat due to the baiiie plate la. lVhen first starting the lire it may be desirable to obtain the maximum draft in which case the damper 33 will be turned to close the passage 27 and direct the heat up the passage 34C which leads directly to the iiue. When the fire has reached the required heating state` and it is desired to utilize the Warming oven and baking oven, the damper 35 is turned to close the passage 34 and allow the heat to pass from the passage'l3 directlv into the passage 27 over the top of the warming oven 23 around the side of the baking,

oven 26 and over the top 29 and down the opposite side 30 to the baffle 3l, from where it is directed to the flue 32. This cycle of operation, of course, necessitates one or both of the dampers 20 and 2l being operated.

The fumes from the cooking vessels on the cooking surface 10 will ascend and be drawn through the grille 40 into the flue 32. This prevents the cooking odors passing out into the room, and atthe same time, serves to heat tlhetwarming shelf 37 and carry ofi' surplus It is obvious from my description that I have allocated the various units in such a manner as to benefit in the most efficient manner from the natural circulation of the heat m respect to the duties to be performed by erally recognized that a broiler requires a very hot fire, preferably from the top. A warming oven naturally only requires a small amount of heat, and a baking oven requires a very evenly distributed heat, preferably from the top and bottom. In my oven, not only does the heat distribute from the top and bottom, but along the sides, making an evenly diffused heat admirably adapted to baking. By placing the broiler immediately adjacent the fire box, extreme heat is obtained, and by passing the heat along the adjacent side and over the top of the broiler, the source of heat in the broiler will be from the top. In the caseof the warming oven, the heat passes over the top and only a very small quantity will descend as the warming oven too is insulated. By placing the baking oven above the source of heat, the heat will rise and encircle the oven, being aided by the draft formed in the iiue which will overcome the hesitancy of the heat to descend on the baille said of the oven. It is likewise apparent that I can close off the various units when they are not in use, thereby increasing the eiiiciency of the other units.

It is equally obvious that the principle of this range can be utilized in all types of stoves and is not limited to a coal stove range.

What I claim is:

A cooking apparatus comprising a source of heat, a broiling oven adjacent said source of heat, a warming oven adjacent said broiler, a baking` oven above said source of heat, the cooking surface and broiler forming a passage leading from the source of heat and continuinn` over the warming oven, said baking oven having at its far side a passage leading upward and merging with said passage over the warming oven, and continuing over the top of the oven down the side nearest the heat source, a baille in said passage, said passage continuing under the baille to a flue at the rear of the cooking apparatus, a damper positioned between the warming oven and broiler and adapted to close the passage passing over the broiler and warming oven, and upon rotation adapted to open this passage and close the passage extending down the near side.

In testimony whereof I aiiiX my signature.

HENRY MILLER` PATTERSON. 

